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October 2, 2026 
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The Best of the Week in Cooking
What our readers and staff can’t stop clicking, cooking and thinking about.
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| Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
Most clicked
Fifteen minutes is all it takes to transform a pound of cabbage into this bright and savory side. The hearty vegetable, chopped into small pieces and seasoned with a simple but effective mixture of miso and butter, is briefly steamed in a lidded pan, then caramelized when finished over high heat. Lemon juice and dill lend the ideal zingy contrast.
View this recipe: Lemony miso cabbage
More of our most clicked recipes this week: risotto with roasted peppers and pecorino; creamy tortellini soup; Marcella Hazan’s Bolognese sauce.
New and noteworthy
Do like Andy Baraghani and add this supremely speedy pepper steak and celery stir-fry with lemon to your weeknight rotation (he actually eats it “more than once a week,” he shared during a recent visit to the New York Times Cooking Studio Kitchen). His 30-minute recipe wastes no part of the lemon, using both the peel and the juice for an extra tangy finish to the just-softened celery and quick-cooking slices of skirt, sirloin or hanger steak.
You said it
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| Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne. |
View this recipe: Christian Reynoso’s citrus-soy chicken ramen
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